Pain au Chocolat (Classic Chocolate-Filled Croissants)

1. 1

   Gather the ingredients.

2. 2

   Pour water into the bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter in the corners of the pan. Make a small indent in the top of the dry ingredients and place the yeast in the indent. Run the bread machine on the basic dough setting.

3. 3

   Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap it and chill until needed.

4. 4

   Remove the butter from the refrigerator and let it soften while you roll out the dough. Turn the dough onto a lightly floured surface; roll it into an 8x12-inch rectangle. Place the butter on half of the dough, leaving a 1/2-inch border on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.

5. 5

   Roll the dough into a 6x14-inch rectangle. Fold it in thirds from the long sides, like folding a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.

6. 6

   Remove the dough from the refrigerator. Place it on a lightly floured surface with the folded edge facing you. Roll it out again into a 6x14-inch rectangle, then fold into thirds. Cover with plastic and chill for 20 minutes.

7. 7

   Repeat step 5, then chill the dough for 30 minutes.

8. 8

   In a small bowl, beat the egg yolk and milk together; set aside. Grease two baking sheets.

9. 9

   Roll the dough into a 12x21-inch rectangle. Cut it into thirds in both directions to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges to seal.

10. 10

    Place the croissants on the prepared baking sheets; cover with greased plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.

11. 11

    Preheat the oven to 400 degrees F (200 degrees C). Brush the tops of the pastries with the remaining egg yolk mixture.

12. 12

    Bake in the preheated oven until golden brown, about 15 minutes. Cool on the baking sheets for 5 minutes, then transfer the croissants to wire racks. Serve warm or at room temperature.

• Calories 289.41 kcal — Moderate 14%
• Protein 7.79 g — Moderate 16%
• Carbohydrate 42.51 g 15%
• Total Fat 11.01 g — Moderate 14%
• Saturated Fat 6.9 g ▲ High 35%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 32.71 mg — Moderate 11%
• Sodium 17.55 mg ⌄ Low Source 1%
• Dietary Fiber 3.17 g — Moderate 11%
• Total Sugars 13.68 g --
• Added Sugars 12.04 g ▲ High 24%
• Calcium 9.78 mg ⌄ Low Source 1%
• Iron 3.43 mg — Moderate 19%
• Potassium 26.63 mg ⌄ Low Source 1%
• Vitamin A 29.02 mcg ⌄ Low Source 3%
• Vitamin C 0.02 mg ⌄ Low Source 0%
• Vitamin D 0.16 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Chocolate 🍫